1 full rack of lamb (about 1 1/4 pounds), frenched
2 teaspoons olive oil
Coarse salt and freshly ground pepper, plus 1/4 teaspoon salt and 1/2 teaspoon pepper
1/2 cup fine fresh bread crumbs
1 1/2 teaspoons finely chopped fresh rosemary leaves
1 1/2 teaspoons finely chopped garlic
1 tablespoon coarsely chopped flat-leaf parsley
2 tablespoons Dijon mustard
Preheat oven to 450 degrees F with rack in center.
Heat a large cast iron skillet over medium-high heat until very hot. Rub lamb with oil and season with salt and pepper. Place in skillet and sear until golden brown all over (including ends), about 3 minutes per side. Place on a baking sheet. Let stand until cool, about 30 minutes.
In a small bowl, combine the bread crumbs, rosemary, garlic, parsley, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Brush lamb with 2 tablespoons mustard, making sure that the entire surface is covered. Pat seasoned bread crumbs over rack (reserve any remaining bread crumbs for another use), covering the mustard in an even layer. Return to baking sheet and roast until a thermometer inserted in the thickest part of the meat registers 130 degrees F, about 20 to 25 minutes. Let stand 5 minutes before carving into individual chops.
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